Serving Size:
4
Time:
1 hour
Difficult:
Easy
Ingredients
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 4 garlic cloves, crushed
- 2 tsp oregano, dried or fresh
- salt and pepper, to taste
- 8 lamb chops (loin, leg or chump)
- 1.5 cups bulgur wheat
- 180g halloumi, thickly sliced
- 1 pomegranate, deseeded
- handful fresh mint, roughly chopped
- 1/4 cup almonds, slithered and toasted
- 1 cup tzatziki
Directions
- In a medium-sized bowl, combine the oil, garlic, lemon juice, oregano, salt and pepper. Add the lamb, making sure each piece is well coated. Refrigerate overnight, or half an hour if short of time.
- Pre-heat barbeque on medium-high.
- Add lamb to grill. Cook 5 minutes each side.
- Add halloumi, cook for 1-2 minutes each side.
- For bulgur wheat: Cook bulgur wheat, as per packet instructions. In a medium-sized bowl add almonds, pomegranate and mint. Mix well.
- Serve lamb and halloumi on top of a bed of bulgur wheat. Add tzatziki.